Ingredients
- 1 tablespoon olive oil (extra virgin olive oil, plus extra for drizzling)
- 500 grams pork sausage (cases removed, meat torn into pieces, pork and fennel sausages specified)
- 4 cloves garlic, thinly sliced
- 2 sticks celery, sliced
- 2 litres chicken stock
- 2 cups water (500ml)
- 250 grams dried pappardelle pasta
- 700 grams savoy cabbage (core removed and leaves chopped)
- 400 grams cannellini beans ( white beans, drained and rinsed)
- TO SERVE
- Pecorino, finely grated
- Dried chilli flakes
- Cracked black pepper
How to Make
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Step 1: Heat the oil in a large saucepan over medium heat and add the sausage and cook, stirring frequently, for 4–5 minutes or until golden brown and crisp and then remove and set aside.
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Step 2: Add the garlic and celery to the pan and cook, stirring, for 1–2 minutes or until golden and then add the stock and water and bring to the boil and now add the pasta and cook for 5 minutes or until almost cooked and at this point add the cabbage, beans and sausage and cook for 2–3 minutes or until cooked through.
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Step 3: Divide the soup among bowls, top with pecorino, chilli and pepper, and drizzle with oil to serve.
We hope you enjoy this recipe!
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